Courgette Cake

A long time ago in a land on the other side of the world, there was a cake club. One Tuesday morning, courtesy of the day’s head chef Chris, they sat down to partake of the most enormous courgette cake this planet has ever seen, topped with the stickiest, sweetest icing yet. It was good. It was very good. So good, in fact, that the earth itself wanted to have a slice, and some two hours after the cake had been devoured down to the last crumb, the Port Hills heaved themselves up and said, “Where’s our slice?” And that, my friends, is my excuse for the extremely long time taken to update this blog. Let the caking begin!

Published in: on April 25, 2011 at 17:22  Leave a Comment  

Chocolate Potato Cake

The latest cake to adorn the tea room table was the intriguingly titled chocolate potato cake by Hamish. This was unveiled in all its iced glory to great interest, and demolished in short order, as the slightly scared murmurings of “Does it taste of potato?” gave way to the happy sounds of “Schnauf schnauf,” and “Gnom gnom gnom.” It was most excellent, and definitely a contender for the 2010 prize Tastes Least Like Its Name (In A Good Way). The recipe will follow shortly.

Published in: on May 23, 2010 at 22:29  Leave a Comment  

Beetroot Cake

This week saw perhaps the most lurid cake to date making an appearance; a finely iced pink cake containing no artificial colouring at all. Just what we all needed to spruce up a slow Tuesday morning. Lynley’s report follows.

Beetroot Cake
4 eggs
1 cup brown sugar
1 cup oil
2 x 425 g cans no salt added beetroot (drained and diced finely, reserve three slices for icing)
2 cups wholemeal flour
1 teaspoon mixed spice
1/2 teaspoon ground ginger
1 teaspoon cinnamon
3/4 cup raisins
1/2 cup walnuts, chopped
2 teaspoons baking powder
1 teaspoon baking soda, dissolved in
1 tablespoon boiling water

Cream Cheese Icing
125g cream cheese
60g butter
3 slices beetroot
1 1/2 cups icing sugar

Heat the oven to 180°C.
Line and grease a 20cm cake ring.
Beat eggs and sugar till thick and creamy.
Gradually blend in oil, continuing to beat.
Fold in beetroot and remaining ingredients.
Bake for 50 minutes to 1 hour.
Ice when cool.

To make icing, place cream cheese and butter in a food processor and blend till smooth. Add beetroot and blend well. Gradually add icing sugar, beating well.
Spread on to the cake using a knife. Allow it to become firm before cutting.

As per usual I can’t just follow the recipe:
For the icing I only used 50g butter and a lot more icing sugar and a teaspoon of vanilla essence.
Beetroot was from my garden so I was guessing how much to put in as I have no idea how much ‘actual’ beetroot is in a can (I may have gone a bit over board with 750g) and grated not finely diced. I also think the colour is a lot brighter with homegrown!
Managed to mix all manually for those without cake mixers, although with the icing if using beetroot helps if the food processor is used but would be worth while trying just using juice if not available.
Played with the temperature and time as I was using fan oven so the jury is out on that one!!

Published in: on April 28, 2010 at 22:38  Leave a Comment